1. Preheat oven to 350°F and prep Bundt pan. (I use Pam with Flour spray)
2. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl. (If you’re using nuts, scoop out about 1/4 cup of the flour mixture and combine it in a small bowl with the chopped walnuts, stirring and tossing to coat the nuts with the flour.)
3. In a medium bowl, combine the butter or oil, eggs, sugar, and vanilla, and stir to mix everything well. Peel and core pears, then grate them (two cups total). Put pears and nuts (if using) into the wet mixture.
4. Scrape the pear mixture into the flour mixture and stir just until the flour disappears and the batter is evenly moistened.
5. Pour batter into pan and bake for 50 minutes, or until toothpick comes out clean.
6. Cool Bundt on a wire rack for 10 minutes then depan to cool completely.
7. I made a glaze of powdered sugar and heavy cream to drizzle on top the cooled cake.

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comments:

I'll have to try this! I've used a pear cake recipe from Allrecipes several times now [http://allrecipes.com/Recipe/Fresh-Pear-Cake/Detail.aspx], and while we love the flavor, I can't get it to bake properly. It's always over-done on the outside and under-done on the inside.

Oh, I love when you do this! I still have many bundts bookmarked from last time.

It was so funny when I saw this on SK because I've been making a loaf cake from almost exactly the same recipe for about 20 years. It came from a New England inns cookbook...it's just a small world, recipe-wise. It's even prettier as a bundt, but then again, what isn't? :)